Keita Kitamura, born in Shiga Prefecture, Japan, in 1980, began his culinary journey after graduating from the prestigious Tsuji Culinary Institute in 1999. His career started under the guidance of renowned chef Yoshihiro Narisawa at „NARISAWA,” where he rose to the position of sous chef, refining his skills and understanding of high-level gastronomy.

In 2008, Kitamura moved to France to deepen his expertise, working in acclaimed restaurants such as „Pierre Gagnaire” in Paris. By 2011, he became the head chef at „Au Bon Accueil,” where he demonstrated his culinary knowledge and leadership. In June 2017, Kitamura took on the role of executive chef at the „ERH” restaurant in Paris, where he thrived for six successful years, further solidifying his reputation.

In 2023, Keita Kitamura returned to Japan to open „apothéose,” a restaurant that represents the culmination of his culinary journey. Here, he blends his creativity with the excellence of French cuisine, all while honoring his Japanese heritage and delivering an exceptional dining experience.